Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Cook everything for less time lest you overcook both the broccoli and the fish. What I loved was the heat of the jalapenos, the salt of the capers and the acid of the vinegar combined with the fatty fish. That alone was worth it.

• nancyersk

• Stamford, CT

• 1/12/2020

Nothing to write home about, and I seriously can't understand the raving 4 fork ratings other than it's simple to prepare. Baking time/temps for broccoli are too long and hot, resulting in parched florets and some last minute rescue to restore some moisture before serving to my waiting family. Basic and fast yes, but fairly uninteresting. At the very least I would prepare the broccoli using another recipe.

• spleek

• Oakland, CA

• 9/2/2019

很好,简单的配方。我不会做,我铜t down significantly on the olive oil. I don't see why an oily fish like salmon needs a full tablespoon, and I used less on the roasted veggies, which in my case were string beans, and (as another cook suggested) they worked fine cooked for about 7-8 minutes. Next time I might leave more of the seeds in the jalapeno for a little extra kick. I roasted the salmon at 375 in my convection oven, which is supposedly equivalent to 400 in a conventional one, and I did not find the temperature too high (despite a concerned comment from another cook).

• yiddishekoppe

• Dallas (for the last 33 years) but thanking God that you can't take the New York out of the girl

• 8/22/2019

I'm going through this slideshow of 30 recipes for salmon and Epi insists on overcooking the salmon. 10-15 minutes at 400*--sacrilege!

• suzwil

• Alaska

• 1/5/2018

This was delicious!! I will absolutely make again and made extra vinaigrette for later in the week. I did switch out the broccoli for a combo of green beans and romanesco and only cooked the veggies for 7 minutes before adding the salmon. I served it with Trader Joe’s harvest grain mix (which I also put the vinaigrette over).

• myers1

• Tacoma, WA

• 1/2/2018

We enjoyed the crusted salmon very much, and paired it with roasted broccoli, rather than asparagus. Changed the salsa to have milder peppers and the spice was reduced without losing texture. This is a strong recipe. Nothing earth shattering, however.

• wabsci

• Carmel, in

• 10/26/2017

Great and easy dish. Can speed things up by sauteing salmon in EVOO instead of roasting it. Also no need to roast the broccoli, which tends to dry it out and sometimes even blacken it; microwave for a few minutes. Did not have any rice wine in pantry so used sherry vinegar, which tasted fine. (Timing looks off: roasting broccoli for 12-15 minutes and then the broccoli and salmon together for another 10-15 minutes seems excessive.) Make extra sauce, which can be used not just with salmon but other fish, chicken and pork--maybe even beef if use sherry vinegar.

• 1rama1

• Vero Beach, FL

• 10/24/2017

Delicious! This is my new "go-to" salmon recipe. Doubled the vinaigrette,made it i the a.m. & added zest of one lemon. Roatsed cuuliflower & broccoli . Everyone LOVED it!!!

• jaltho

• boston

• 5/1/2017

If you are a beginner like me, do not follow directions as written. If you average the 12-15 minutes to 13 for the broccoli, then average the 10-15 to 13 minutes for the salmon plus the broccoli on the baking sheet you will heat the broccoli for 26 minutes at 400 degrees - as I did. Black florets, burned.

• cmlobr

• Cambridge, MA

• 3/12/2017

Delicious. Simple. Love the flavors. Had it last weekend. Making again this weekend! Agree with having extra vinaigrette and making that ahead with the peppers (seeded jalapeno) and capers included - an hour or so worked for us. Will try some parsley or cilantro next time and lemon zest. Also - think some roasted butter nut or sweet potato chunks along side the broccoli would be yummy! Love that hot/sweet thing with Salmon! Thank you for the great recipe!

• RSCHROEDER0603

• Charlotte, NC

• 3/4/2017

I added some lemon zest and about a tsp of dill (because it's the fresh herb I had in my refrigerator) to the vinaigrette. It was so simple and delicious! Can't wait to make it again!

• c3nolan

• Westford, MA

• 3/4/2017

This is amazingly delicious! It goes with any fish. I have made it so many times and I don't get tired of the fabulous flavours!

• sugarchinni

• Toronto, ON Canada

• 6/27/2016

Maybe it's because I'm from the border where spicy rules, but I found this recipe "underwhelming" and flavorless--even with wonderful wild Alaskan salmon.

• Anonymous

• El Paso, TX

• 2/29/2016

Really good and not at all labor-intensive.

• catwoman153

• Salem, MA

• 5/18/2015

OMGosh. This was delicious! I didn't have chili pepper so used jalapeno and also added the cilantro as suggested by other reviewers. So so good! That you, Chris Morocco!

• fatfranniep

• Cleveland, OH

• 7/26/2014